Search Results (484 found)
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We keep these celery-scented fish cakes nice and moist by leaving some of the fish in large pieces.
We keep these celery-scented fish cakes nice and moist by leaving some of the fish in large pieces.
Ingredients:
mayonnaise, capers, lemon juice, dill pickle, scallion, black pepper, eggs, shallot, italian parsley, salt, celery seeds, bones, matzo meal, olive oil
www.allrecipes.com
These are a little like crab cakes, but they're made with fresh salmon and grilled.
These are a little like crab cakes, but they're made with fresh salmon and grilled.
Ingredients:
salmon filet, eggs, parsley, green onions, lemon juice, bread crumbs, seafood, salt, black pepper, yogurt, mayonnaise, green onion, olive oil, brioche buns, arugula
www.allrecipes.com
Roasted bones, carrot, celery, and onion lend deep, rich, well-rounded flavor in just 2 hours with this pressure cooker beef stock recipe.
Roasted bones, carrot, celery, and onion lend deep, rich, well-rounded flavor in just 2 hours with this pressure cooker beef stock recipe.
Ingredients:
beef bones, sweet onion, carrots, celery, parsley, cloves, salt, black peppercorns, thyme, bay leaves, water
cooking.nytimes.com
The difference between bone broth and regular broth, or stock, comes down to the length of the cooking time and the addition of acid to the cooking liquid They taste very similar, though the bone broth has a slightly more intense flavor and a thicker, silkier texture They can be used interchangeably in recipes
The difference between bone broth and regular broth, or stock, comes down to the length of the cooking time and the addition of acid to the cooking liquid They taste very similar, though the bone broth has a slightly more intense flavor and a thicker, silkier texture They can be used interchangeably in recipes
Ingredients:
bones, apple cider vinegar, salt, celery, carrot, onion, star anise, garlic, thyme, parsley, bay leaf, black peppercorns, ginger
www.allrecipes.com
Beef tenderloin slow-roasted to perfection and paired with delicious porcini mushroom sauce.
Beef tenderloin slow-roasted to perfection and paired with delicious porcini mushroom sauce.
Ingredients:
porcini mushrooms, water, tenderloin roast, vegetable oil, butter, shallots, salt, tarragon vinegar, veal, heavy cream, tarragon
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 3 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Jonathan Reynolds and takes 3 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
olive oil, celery, carrots, onion, meat, italian sausage, red wine, tomatoes, tomato paste, porcini mushrooms, chicken stock, sage, rosemary, bay leaves, salt plus, pepper, tagliatelle
cooking.nytimes.com
This recipe is by Pierre Franey and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Pierre Franey and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
beef bones, rib steaks, corn, butter, shallots, dry red wine, red wine vinegar, sugar, beef broth
www.allrecipes.com
Pozole rojo, a traditional Mexican pork and hominy stew with a red broth, is flavored with guajillo peppers and topped with lettuce and onion.
Pozole rojo, a traditional Mexican pork and hominy stew with a red broth, is flavored with guajillo peppers and topped with lettuce and onion.
Ingredients:
white hominy, garlic, pork, bones, plum tomato, guajillo chiles, oregano, cumin, water, iceberg lettuce, onion, limes
www.foodnetwork.com
Get Sauteed Flank Steak Recipe from Food Network
Get Sauteed Flank Steak Recipe from Food Network
cooking.nytimes.com
"Bone broth" has become stylish as part of the Paleo diet, which enthusiastically recommends eating meat and bones (The idea is to eat like our Paleolithic, pre-agricultural ancestors.) But cooks have known its wonderful qualities for centuries This robust and savory beef broth — more than a stock, less than a soup — can be the basis for innumerable soups and stews, but it also makes a satisfying and nourishing snack on its own.
"Bone broth" has become stylish as part of the Paleo diet, which enthusiastically recommends eating meat and bones (The idea is to eat like our Paleolithic, pre-agricultural ancestors.) But cooks have known its wonderful qualities for centuries This robust and savory beef broth — more than a stock, less than a soup — can be the basis for innumerable soups and stews, but it also makes a satisfying and nourishing snack on its own.
Ingredients:
bone, oxtail, bones, olive oil, tomato paste, apple cider vinegar, carrots, celery, onions, garlic, bay leaves, parsley, thyme, shiitake mushrooms, black peppercorns
www.foodnetwork.com
Get VEAL LOIN WITH SICILIAN BLOOD ORANGE SAUCE Recipe from Food Network
Get VEAL LOIN WITH SICILIAN BLOOD ORANGE SAUCE Recipe from Food Network
www.foodnetwork.com
Get Stuffed Veal Loin Served with Fresh Spinach Recipe from Food Network
Get Stuffed Veal Loin Served with Fresh Spinach Recipe from Food Network
Ingredients:
porcini mushrooms, celery, carrot, onion, prosciutto, sage, cabbage, white wine, raisins, veal